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A kind of yogurt and preparation method thereof

A yogurt and milk technology, applied in the direction of milk preparations, other dairy products, bacteria used in food preparation, etc., to achieve the effects of optimizing the curd state, increasing the activity of lactic acid bacteria, and having a unique flavor

Active Publication Date: 2022-08-09
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, mung bean yogurt in the market is mainly fermented directly into mung bean yogurt with mung beans as raw material, and there is no research on the preparation of yogurt with germinated mung bean powder as raw material

Method used

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  • A kind of yogurt and preparation method thereof
  • A kind of yogurt and preparation method thereof
  • A kind of yogurt and preparation method thereof

Examples

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Effect test

preparation example Construction

[0030] The present invention also provides the preparation method of the yogurt described in the above scheme, comprising the following steps:

[0031] 1) mixing described germinated mung bean powder and water to obtain germinated mung bean powder;

[0032] 2) mixing described milk, white granulated sugar and sodium carboxymethyl cellulose to obtain milk mixture;

[0033] 3) mixing the germinated mung bean powder in step 1) and the milk mixture in step 2), homogenizing and sterilizing, inoculating lactic acid bacteria, fermenting at 40-45°C for 4-6 hours, and cooling to obtain yogurt;

[0034] There is no time sequence restriction between the steps 1) and 2).

[0035] In the present invention, the germinated mung bean powder and water are mixed to obtain the germinated mung bean powder slurry; the temperature of the mixing is preferably 80-100°C, more preferably 90°C; the mixing method is preferably stirring and mixing; There are no special restrictions on the mixing time an...

Embodiment 1

[0045] Comparison of dietary fiber content in germinated mung bean of different varieties

[0046] 1. Raw materials

[0047] Ming mung bean, Longbo No. 9 mung bean, hairy mung bean, small parrot.

[0048] 2. Mung bean germination

[0049] Germination mung bean preparation process:

[0050] Commercially available mung bean → picking, cleaning → soaking → germination, germination → germination of mung bean

[0051] The specific operation steps are as follows:

[0052] 1) Picking: Process the commercially available mung beans to remove the particles that are damp and moldy, damaged by moths, and shrunken skin, and screen out the larger and plump particles.

[0053] 2) Cleaning and disinfection: rinse the mung beans with water until the mung beans are clean, irradiate the mung beans with ultraviolet rays for 5 minutes to disinfect and soak them;

[0054] 3) Soaking: put the sample into a container, sintered with distilled water at 45°C, pour it, and soak it (gradually cooled ...

Embodiment 2

[0058] Example 2 Determination of the sensory quality of yogurt with different raw materials

[0059] For the preparation process of yogurt, see figure 2 .

[0060] 1. Raw materials

[0061] Ming mung bean germination mung bean powder, white sugar, CMC stabilizer, milk, water and lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus have a ratio of 1:1; total viable bacteria: 10 10 cfu / g~10 12 cfu / g);

[0062] Described Ming mung bean germination mung bean powder is prepared by the following method:

[0063] 1) Picking: Process the commercially available mung beans to remove the particles that are damp and moldy, damaged by moths, and shrunken skin, and screen out the larger and plump particles.

[0064] 2) Cleaning: Rinse with water until the mung beans are clean;

[0065] 3) Soaking: put the sample into a container, sintered with distilled water at 45°C, pour it, and soak it (gradually cooled to room temperature) for 24h;

[0066] 4) Germinati...

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Abstract

The invention provides a yogurt and a preparation method thereof, belonging to the technical field of food processing. The invention uses the germinated mung bean powder as the raw material of the yogurt, improves the quality of the yogurt, optimizes the curd state of the yogurt, accelerates the curdling speed, makes the structure of the yogurt more stable, and prevents the whey from separating out to a certain extent; The addition of yogurt adds the mellow aroma of mung bean to the original milk flavor, and the flavor is more unique; secondly, the addition of germinated mung bean powder increases the number of viable lactic acid bacteria to a certain extent, thereby increasing acid production, speeding up fermentation speed and reducing fermentation In addition, the addition of germinated mung bean powder adds soluble dietary fiber, a beneficial ingredient, to yogurt, which makes yogurt have stronger physiological functions such as lowering blood sugar, lowering blood pressure, and improving intestinal flora.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a yogurt and a preparation method thereof. Background technique [0002] Mung bean is one of the commonly eaten beans in my country. The proportion of starch, protein and fat in mung bean is better than that of ordinary cereals. It contains a variety of vitamins and minerals such as calcium, zinc, iron, potassium, magnesium, and selenium. Mung beans are rich in dietary fiber, flavonoids, functional oligosaccharides, alkaloids and sterols and other functional substances, which have the functions of clearing away heat and detoxification, improving intestinal bacteria, antibacterial and bacteriostatic, reducing blood lipids, anti-oxidation and anti-tumor. , improve immunity and other effects, is an excellent grain with both food and medicine. [0003] Mung bean sprouts, bean sprouts germinated by water immersion, maintains the original nutrients of mung bean, is not toxic in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
CPCA23C9/1315A23C9/13A23C9/1307A23C2220/204A23V2400/123A23V2400/249
Inventor 钱丽丽符丽雪左锋张东杰
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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